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Revista Latinoamericana De Microbiologia|April 1, 1996
Diacetyl formation by lactic bacteriaM L Escamilla-Hurtado, A Tomasini-Campocosio, S Valdés-Martínez, et al.
International Journal of Food Microbiology|August 2, 2005
Effect of culture conditions on production of butter flavor compounds by Pediococcus pentosaceus and Lactobacillus acidophilus in semisolid maize-based culturesM L Escamilla-Hurtado, S E Valdés-Martínez, J Soriano-Santos, et al.
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